Who takes a look on the right side of my blog will notice, that my cake and torte lists are longer than my bread and bun list. Thats because the cake eaters preponderate. But from time to time I have a need to bake bread- especially over the weekend, when all bakeries are closed and I haven't got any bread for monday. In this recipe they used rye wholemeal grit, which I didn't have, so I used rye wholemeal flour.

First knead ingredients with a dough hook on the lowest level, then knead for 5 minutes on the highest level. Leave dough covered on a warm place and let it rest until it double its size ( about 30 minutes but in my opinion better 2-3 minutes)

Dust dough with some flour and knead again.

Grease a loaf pan ( 25 x 11 cm) and disperse some sesame. Put dough in loaf pan, spread it with water, disperse and press the rest of sesame. Let dough rest again in a warm place until it obviously increase the size.

Cut the surface of dough diagonally with a knife. Place a fireproof pot on the bottom of the stove. Push pan in the stove.

Bake bread for 50 minutes by 180°C hot air. Preheating the oven is not necessary.

I heard of baking queen Cynthia Barcomi, but I didn't buy her book. The native American, who lives now in Germany, introduces here Caramel Brownies. Unfortunately for my english readers it is written in German. The background of the recipe is the fourth of July, the american national day. Because the american national day isn't very interesting for germans I take my time for posting this recipe. When I read how many brownies you can make with the recipe I had to laugh out loud: 12 pieces in total !! For me it doesn't pay off. For my english reader I will translate the original recipe of Cynthia Barcomi. Who likes to bake more Caramel Brownies please follow my recipe. I was quite reluctant with sugar, because I know americans have a sweet tongue.

Melt butter and set to cool. Mix liquid butter with margarine, sugar, vanilla back and maple syrup. Stir eggs under the batter.

Mix flour with bicarbaonate soda, salt and baking powder and fold in the batter.

Fill batter in a greased baking tray with high edge and bake about 25 minutes.

Tipp:

As in the video of the link shown I used a doughscraper instead of a handmixer for preparing the batter.It is quite relaxing for stirring a batter at 23:00 in the evening without any worry for waking up the kids! ;-))

This torte is easy to make, because you don't have to spread the edge with cream. I think this can save a lot of work. If someone like me has 3 kids, who spins around you, you have to take care how quick a torte can be made.

Cut cake horizontally in halves. Put springformring around cake. Soak gelatine in water and dissolve under low heat. Mix Mascarpone, low fat curd cheese, 75g sugar and 2 vanilla sugar. put 3 tablespoon of the creme in dissolved gelatine and then stir in the rest of the cream. Whip cream until stiff and fold in the mascarpone cream.

Spread half of the cream on the bottom cake and lay the second half. Spread the rest of the cream on it. Chill for at least 2 hours.

Catch the juice of cherries and set aside. Garnish cherries on top of the torte, but keep a 2 cm space from the edge. Mix red glaze powder with 1 teaspoon sugar and stir in the cherry juice ( ca. 250ml). Boil juice while stirring continously. Let glaze chill a bit of and spread over cherries. Chill for at least 2 hours. Use a peeler to peel little rolls from the dark chocolate and decorate the torte with it. Dust torte with some powder sugar before serving.

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